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Serves 4 |
Parmesan Chicken Fingers With Creamy Honey-Mustard Dip
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Ingredients:
- Parmesan-Crusted Chicken
- cooking spray
- 1/4 cup all-purpose flour
- salt and ground black pepper
- 1-1/4 lbs boneless, skinless chicken breasts, cut into thin strips
- 1/3 cup buttermilk
- 1/3 cup grated parmesan cheese
- 1/4 cup quick-cooking oats
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Creamy Honey-Mustard Dip
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp honey
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Preparation:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- In a shallow dish, combine flour and 1/2 tsp each salt and ground black pepper. Add chicken to flour mixture and turn to coat.
- Place milk in separate shallow dish.
- In a third shallow dish or zip-top bag, combine parmesan, oats, garlic powder, onion powder, oregano, and 1/4 tsp each salt and black pepper.
- Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well-coated with oat mixture.
- Place chicken on prepared baking sheet and spray surface with cooking spray. Bake 25-30 minutes, until crust is golden brown and chicken is cooked through.
- To make dip, in a small bowl, whisk together sour cream, mustard, and honey.
- Serve chicken with dip on the side.
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